Tomatoes

Botanically, tomatoes are actually a fruit. This is because, generally, a fruit is the edible part of the seed containing the seeds, while a vegetable is the edible stems, leaves, and plant roots. But in 1863 the Supreme Court ruled that tomatoes were to be considered vegetables.

The tomato is the world's most popular “fruit”.

There are at least 10,000 varieties of tomatoes (from the small marble-sized cherry one to the Ponderosa, which can weigh over three pounds).

Tomatoes are rich in vitamins A and C and fibre and are cholesterol free.

A medium tomato has about as much fibre as a slice of whole-wheat bread and only about 35 calories.

Lycopene is the substance that gives tomatoes their rich red colour.

Tomatoes are colourful, ranging from creamy white through lime green to pink, yellow, golden, orange and red. The major differences among the colours are the flavours. Pink, yellow and orange are milder tasting than most red varieties. We have been led to believe that the yellow or orange tomatoes have less acid content but this is not necessarily true. People taste less acid in these colours.

One tomato plant can produce 15 tomatoes in a season.

Available all year, tomatoes should be well formed and free from blemishes.

One ounce of tomato puree has twice the vitamin C and 20 percent more beta carotene than one ounce of fresh tomato.

To peel tomatoes easily, place them in boiling water and remove from heat, allow to stand for one minute, and then plunge them into cold water.

Another way to peel a tomato is to place a long fork into it and hold it over a gas burner until the skin blisters. The skin should peel off easily.

Tomatoes will keep longer if you store them stem down.

Tomatoes should ever be left to ripen in direct sunlight, as they will lose most of their vitamin C.